Do rhubarb and almonds go together?

Absolutely. Rhubarb’s tartness and almonds’ mellow, nutty flavor complement each other beautifully. That’s why many versions of an old-fashioned Norwegian rhubarb cake recipe include ground almonds in the batter or sliced almonds on top for added depth and texture.

How much baking soda do I put in rhubarb?

For most cakes like this, you’ll use about 1 teaspoon of baking soda per 1½ to 2 cups of flour. It reacts with the acidity in rhubarb and sour cream to give your cake a soft, airy crumb. Always measure carefully to avoid bitterness.

What does rhubarb taste like in a cake?

Rhubarb adds a vibrant tartness that cuts through sweetness. In an old-fashioned Norwegian rhubarb cake recipe , it creates juicy pockets of flavor that contrast beautifully with the rich, buttery cake. The result is balanced—not too sweet, not too sour.

Should you refrigerate rhubarb cake?

Only if you're keeping it longer than 2 days. This old-fashioned Norwegian rhubarb cake recipe stays fresh at room temperature in an airtight container for up to 3 days. To extend shelf life, refrigerate or freeze individual slices wrapped tightly.

Old-Fashioned Norwegian Rhubarb Cake Recipe

Name: Old-Fashioned Norwegian Rhubarb Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 slices
Cuisine: Norwegian
Ingredients: 1½ cups chopped fresh rhubarb; 1½ cups all-purpose flour; ½ cup almond flour or ground almonds; 1 tsp baking soda; ½ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup sour cream or plain yogurt; Optional: sliced almonds for topping

Description

A traditional old-fashioned Norwegian rhubarb cake recipe with tart fruit and a buttery almond crumb. Perfect for kaffetid or a rustic summer brunch.

Ingredients

Scale

1½ cups chopped fresh rhubarb 1½ cups all-purpose flour ½ cup almond flour or ground almonds 1 tsp baking soda ½ tsp salt ½ cup unsalted butter, softened ¾ cup granulated sugar 2 large eggs 1 tsp vanilla extract ½ cup sour cream or plain yogurt Optional: sliced almonds for topping

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Instructions

1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or line with parchment. 2. Toss chopped rhubarb with 1 tablespoon sugar and let sit for 10 minutes. 3. In a medium bowl, whisk flour, almond flour, baking soda, and salt. 4. In a separate large bowl, cream butter and sugar until light and fluffy. 5. Beat in eggs one at a time, then add vanilla extract. 6. Stir in sour cream until smooth. 7. Fold in dry ingredients gradually until a thick batter forms. 8. Gently fold in the rhubarb. 9. Pour batter into the prepared pan and sprinkle with sliced almonds if using. 10. Bake for 40–45 minutes or until golden and a toothpick comes out clean. 11. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Fresh rhubarb works best—avoid frozen for this cake. Letting rhubarb rest with sugar softens the tart edge. Store the cake covered at room temperature up to 3 days or freeze slices. Serve with sour cream or whipped cream for a true Nordic experience.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Norwegian

Nutrition

Serving Size: 1 slice
Calories: 310
Sugar: 22g
Sodium: 180mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg